Gloria Estefan’s Natilla!


Superstar Gloria Estefan shares her recipe for natilla, a traditional Spanish custard served at the holidays.


8 egg yolks

1 cup granulated sugar

4 tbsp. cornstarch

3 cups whole milk

1 cup evaporated milk

1 piece lemon rind

1 cinnamon stick

¼ tsp. salt

1½ tsp. vanilla

Cinnamon powder, to taste


In large mixing bowl, mix egg yolks, sugar and cornstarch until completely smooth, then set aside. In medium saucepan over medium-low heat, place both milks, lemon rind, cinnamon stick and salt, and bring to boil, watching closely and stirring occasionally to avoid scorching milk. As soon as milk boils, remove from heat and let cool about 5 minutes. Remove lemon rind and cinnamon stick. Gradually pour heated milk into egg mixture, stirring constantly with wooden spoon (or using paddle attachment of stand mixer set on low). Return custard mix to same saucepan used to heat milk, set over medium heat and bring to boil, stirring constantly. Reduce heat to low, then cook 2 to 3 minutes, or until pudding thickens to desired consistency. Add vanilla, stir and remove from heat. Using ladle, fill 8 custard cups. Let natilla cool at room temperature, approximately 45 minutes, then refrigerate until completely chilled, at least 3 hours. Serve with dusting of cinnamon powder.

~ Courtesy of Latina magazine


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